Chicken and leek casserole
A delicious chicken and leek casserole that combines tender chicken thighs and flavorful ingredients for a comforting meal.
Equipment
- large plastic bag
- heavy-based saucepan
- ovenproof dish
Ingredients
- ¼ cup plain flour
- 8 pieces Coles RSPCA Approved chicken thigh fillets trimmed, halved crossways
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 piece leek halved, washed, sliced
- 4 rashers bacon rind removed, chopped
- 2 cloves garlic crushed
- 3 cups chicken stock
- ½ cup white wine
- 100 g button mushrooms sliced
- 100 g green beans trimmed, halved
- 1 cup couscous
Instructions
- Preheat oven to 180°C. Place flour in a large plastic bag and season with salt and pepper. Add chicken and shake to coat. Remove chicken from bag, shaking off any excess flour.
- Heat butter and oil in a heavy-based saucepan over medium heat. Cook chicken, in batches, for 3 to 4 minutes each side or until golden. Remove to a plate.
- Add leek, bacon and garlic to pan. Cook, stirring occasionally, for 3 to 4 minutes or until leek is tender. Add 2 cups stock, wine and mushrooms. Bring to the boil. Remove from heat. Transfer mixture to an ovenproof dish. Add chicken. Cover and bake for 35 minutes. Remove cover and add beans. Cover and cook for a further 10 minutes or until chicken is cooked through.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 2mg
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